Last week, I had the pleasure of attending an event at
my second home the iYellow Wine Cave. The iYellow Wine Club team brought in the amazing folks from Bonterra Wines and Chef Damian Harington of Foodies on Foot.
We at Bonterra Wines believe that a wine should also be a perfect expression of the grape from which it’s made and the land on which those grapes are grown.
The iYellow Wine Cave opened it’s doors in November 2013 and acts as the iYellow Club House. Currently it is the place where we teach all of our iYellow Wine School Classes and also host visiting Winemakers from all around the world.
When you step inside, there is a feeling of wine country love balanced with an exciting city spirit. The energy is very special and it’s uniqueness is undeniable, plus, there is always lots of wine!
The timing couldn’t have been better, as it was a lead-up to Earth Day and Bonterra Wines is 100% organic and not only have they been growing 100% organic grapes since 1993, they also grow lavender, olives and hundreds of other plants. They even have chicken and sheep roaming the vineyards and the staff get around on bicycles cutting down on their carbon footprint.
What is Bonterra wine? It’s a family of bright, fresh and balanced varietals just as they’re meant to be. Our organic growing approach creates grapes that are pure, vibrant and intense in flavor. This provides our winemakers with the very best fruit from which to work. From there it is simply about delivering the best expression of that fruit from our vines to your glass.
All of our grapes are grown using certified organic practices, such as composting, cover crops, and biodiversity. These organic practices produce grapes that offer a quality of fruit and vibrancy of taste that allows us to create wines that express the purity and intensity of each varietal’s unique character. You can taste our natural commitment to producing the wines of great taste and excitement in every sip of Bonterra, which is why we believe our wines are among the very best you’ll experience.
When I arrived at the iYellow Wine Cave, as per usual I was greeted with warm faces, a tasty glass of wine (the Viognier 2010) and delicious cheeses to be paired.
This event, however – was a bit different. It was a structured tasting and we were going to be walked through each wine and food pairing that was prepared by Foodies on Foot, using each selected Bonterra Wine!
The four Bonterra wines we tasted were:
Aromas of peaches and cream, citrus blossom and apricot greet you at the glass. Peaches and cream are a sensory signature of this wine. Fruit favors of apricot and peach are accented with spice. The wine is crisp and rich with beautiful elegance and a very long finish.
Aromas of honey and lightly toasted almonds, followed by tropical aromas of pineapple, citrusy lemon and crème brulee. The wine is refreshing on the palate, with a minerality that is both bright and clean, drawing you into a vibrant tartness and lemon zest that is absolutely, positively Bonterra Chardonnay, vintage after vintage.
Pinot Noir 2013
This Pinot Noir has aromas of strawberry, raspberry and cola accented with hints of oak spice and vanilla. In the mouth, this wine is rich with nice soft tannins and flavors of berries, vanilla and spice that fade into a lovely long finish.
Cabernet Sauvignon 2012
This Cabernet offers aromas of bright cherry, currant, and raspberry with notes of toasted oak and vanilla. In the glass, you will find flavors of cherry and currant and a lingering and thoughtful finish. Good structure, a moderate weight, polished tannins and a balanced acidity promise an ever more pleasing wine to come.
Listening to John Kimmey from Bonterra Wines speak so passionately about not only their 100% organic wine, but the other ways that Bonterra Wines is working to create a better life for all – was inspiring.
Bonterra is a quest, it’s a statement, it’s a way of life.
Next up – it was time for Chef Damian Harington of Foodies on Foot to walk us through each course of the delicious menu he prepared.
Side note – all of these dishes were made on two hot plates (if even that) – so I have no excuse not to try and remake them. LOL
First up – the salad.
California mango & avocado parfait arugula, frisse blonde endive, sesame citrus vinaigrette, heirloom tomatoes, bermuda onion, cilantro leaves, and toasted hazelnuts.
Absolutely delicious. So fresh, and light – paired perfectly with the light, yet zesty tones of the Bonterra Wines 2013 Chardonnay.
Time for the main course.
See – hot plates! LOL
Rosemary & garlic rubbed pork tenderloin, oyster & crimini mushroom polenta, gorgonzola crumble, roasted pepper caponnata in a dijon demi glace.
I hadn’t had polenta in so long – and I forgot how much I loved it! Especially prepared with the oyster and crimini mushrooms. Delicious.
I really enjoyed pairing this dish with the 2012 Bonterra Wines Cab Sauv. With its richness and hints of oak – it was a delicious pairing.
As usual – big thanks to iYellow Wine Club for having me out.